Boil eggs for about ten minutes to get hard-boiled eggs. After boiling, cool them under a stream of cold water and peel them.
Wash the potatoes and boil them whole, in cold water with a little salt. Depending on their size, boil for about 20-30 minutes until they become soft, then throw away the water and let them cool. After the potatoes have cooled, peel them.
Cut the leek in half, then sliced it thinly, and I did the same with the sausages. In a frying pan, heat about three tablespoons of sunflower oil, then add the chopped leeks. Season with a teaspoon of sea salt and a teaspoon of sweet paprika powder. Fry the leek for about two or three minutes, then add the sliced sausage and fry from 5 min.
On the bottom of the glass oven pot, I put a spoonful of sunflower oil, then I put half of the grated potatoes. Season the potatoes with salt, vegetable mix for the soup and ground pepper. Put the whole amount of sausages and fried leeks over the potatoes. Grate about five eggs over the sausages and put the other half of the grated potatoes.
Grate the remaining two eggs over the potatoes and season again with sea salt, freshly ground pepper and vegetable mix for soup. pour over the sour cream, which we level with a spatula. And finally, the last layer will be grated cheddar cheese.
Put the casserole with lid in the oven heated to 220 degrees for 20 minutes. After 20 minutes, I took the lid and left it in the oven for about 10-15 minutes on the grill, until it gets a golden colour.